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Official Brew Day on the new Spike Solo System from Spike Brewing
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- čas přidán 14. 08. 2024
- Official Brew Day on the new Spike Solo System from Spike Brewing
Cherry Smoked Kettle Soured Blueberry Jalapeno Gose!
The New Spike Solo System was a pleasure to brew on, and everything went very smoothly, with some exceptions to my personal OCD, as I worry about everything.
I'll have a Taste test coming up very soon!
LINKS: (non-affiliate)
Spike Brewing Spike Solo Systems - spikebrewing.c...
Great Video on the Spike Solo Brew Panel - • Spike Solo Brew Panel ...
Great Video on the Spike Flow Pump - • Best Brew Pump? Spike ...
Affiliate Links:
Activewear and Cool T-Shirts from Into the AM - intotheam.com/... - 10% Off Discount Code: BRB10AM
Cherry wood smoked sea salt - amzn.to/41shVnj
FLOTit 2.0 with hook - amzn.to/3tcr4E1
FLOTit 2.0 without hook - amzn.to/48mKi8E
Cherry Smoked BlueBerry Sour Gose with Jalapeno - Recipe for 5.15 gallons:
(Personally, I'd make this just a sour next time without the Cherry Smoked grain and the salt. Plus, I'd increase the Blueberries to 5 lbs in total. Still love this beer as it was brewed.)
Step Mash:
Mash Temp 138 F for 30 Minutes
Mash Temp 149 F for 50 Minutes
Mash out at 168 F for 10 Minutes
(Maybe excessive, but it was my first time brewing on this system. I was working hard to avoid a stuck mash while maximizing my sugars.)
Grain Bill and other:
3 lbs Pilsner 2 Row - Muntons or Rahr
3 lbs White Wheat Malt - Proximity
2 lbs Pale Ale Malt Cherry Wood - Sugar Creek
1 lb Flaked Wheat
6 oz Cara Pils/Dextrine Malt
4 oz Acid Malt
(Recommend a good helping of Rice Hulls like 6 to 8 oz)
(3.5 oz of Corn Sugar - this is not added but acts as a placeholder to account for the sugars contributed by the frozen 3 lbs of blueberries.)
Once you mash out, boil for 5 solid minutes to kill everything.
Cool to 90 F and add 2 cups of Good Belly (Mixed Berry recommended) and seal up. I used saran wrap and the kettle lid.
Cover and let it sit at 85 to 95 F until you get close to 3.20 to 3.40 pH (I ended up at 3.17 pH)
(Great pH Meter with an extra discount linked above)
The next day, once you are happy with the pH it is time to kick it up to a boil and continue with your brew.
10 Minute additions (the following day, after kettle souring)
10 grams of Cherry Smoked Sea Salt - Link in the link section above.
Crushed Whrilfloc Tablet (1/2 will work, I'm lazy and usually drop a whole tablet.)
Yeast Nutrient - Optional.
5 Minute additions:
4 Very Large Jalapenos sliced up. (You could use smaller or larger ones to optimize the aromas and flavors.) (The Jalapeno aroma and flavors were intense but had ZERO heat. You could reduce it to 3 minutes of boil time to make it very nice but not as intense, but I love jalapenos. To kill the heat, deseed, and cut out all the whitish rind inside, and soak in ice water overnight. Move them to fresh ice water in the morning, and rinse them really good before adding them to the boil.
1.55 oz of Motueka Hops @6% - Any fruity hop should work. I was going for 15 IBU for the style and felt Motueka would compliment the flavors.
Blueberries - Before adding to the fermenter, I pulled 1/2 gallon mixed it with 3 lbs of blueberries. You could microwave them if you are worried about an infection in your beer. I simply blended them up in small batches with some of the pulled wort in a Ninja Drink Blender before adding them to the cooled wort in the fermenter.
Cool wort and pitch your preferred Yeast
Yeast: I felt the Cellar Science Saison was perfect, but any high-attenuation yeast will work. I would recommend a Chico or a Belgian style with high attenuation to help dry things out nicely.
Tip - Use a pressure fermenter and a FLOTit 2.0 floating dip tube to maximize how much-finished beer actually ends up in your keg or bottles. Beer is hard to filter out of berry pulp, but the FLOTit 2.0 does an amazing job of getting the majority of the your finished beer out of it.
Chapters:
0:00 - Intro
1:28 - Brewing Salts
2:21 - Spike Pump Configuration
3:15 - Grain Bill
6:26 - Step Mash Schedule
7:18 - Mashing In
9:06 - Stuck Mash Check
11:25 - Mashing Out
12:26 - Boil Time
16:42 - Lacto Pitch Time
20:02 - Kettle Sour Completed
20:31 - Boil Over
21:45 - 5 Minute Additions
25:27 - Fermenter
The Spike Solo System was very enjoyable and easy to brew on. Thank you for watching!
The note of 100% on the 10 gallon system does also apply to the 20 gallon system too 100% gets to a boil on that system in under 20 minutes from 155. Step mashing is super easy on this system, you did show that quite well by the way. It's super easy. No app but who needs one with a brew system honestly. Coming from the grainfather and brewzilla's I've gotta say the Spike 240 system 10 or 20 gallon while very pricey is soooo nice and fast. I did a step mash pils with 3 steps a 75 minute mash and 90 minute boil and it was done from adding water from my water filter very slowly to chilled and yeast pitched and cleaned up in 5 hours.
Fully agree about not needing an App as I had 2 Grainfathers back before the company was sold and purchased by someone else. The app drove me nuts back then and the Bluetooth wasn't any better. Supposedly that has all been fixed, but I'm like you and prefer a system is works and doesn't have a lot of extras that don't benefit me to create problems in my brew day. I figured the 100% would be amazing in the 20 gallon system, but on this smaller 10 gallon system it is simply too much power. I just had another brew day recently with a 13.25 lb grain bill on the 10 gallon system which is rated at 12 lbs for a max grain bill. I think I could get away with up to 15 lbs, but I'd have to watch it carefully.
Great video! Just wired in the outlet for my solo yesterday.
Looking forward to a follow-up on this recipe, definitely a lot going on in it!
Recipe???
Sorry, I missed this comment. I'll put it in the description by tomorrow evening. (Technically it is in the video.) This is why I was trying to switch over from BeerSmith to BrewFather, just so I could simply use a link to BrewFather. Eventually, I'll get there as I am just very used to BeerSmith.
@@prodanman Updated with a TON of details in the description. Thank you. If you have any questions just start a new comment (the replies don't always alert me) or email me a mike (at) BitterRealityBrewing.com
That's a unique brew for sure can't wait for the follow up video.
OMG! I'm drinking the hell out of it! I came out amazing and will have the tasting video out soon.
Thanks for sharing. I haven’t tried that method of souring. I’ll have to try that this summer when I go to make a sour. Cheers!
Use a Good Belly as 2 cups of that stuff works amazingly well and is really cheap.
"That's a lot of powder". Check the directions on the back of the Sour Pitch package. That 10 gram sachet is enough to inoculate 26 gallons of wort.
I did say it was my first kettle sour. I didn't realize that 10 gram sachet could do 26 gallons! That is a lot for a small packet. I appreciate the info as I'm looking to a lot more kettle sours with a few more twists.
@@BitterRealityBrewing yea, it's hard to make out exactly who they are marketing these packs to. It's too small for a commercial brewer, and once opened, it doesn't have much shelf life, so definitely overkill for the homebrewer. I've had good luck with omega's lacto blend. It has plantarum, so it works well at lower temperatures. Then again, so does goodbelly.
Did you use a chiller to cool down your wort?
Yes, I used my Jaded Scylla, but due to the heating element location it is not the best for that system. They have a counter flow system that I don't currently own and I have a plate chiller I could also use, but they would prefer I don't show other brands of products during the recording of the Spike Solo.
Thanks for sharing! Is that the 120v or 240v Spike Solo?
240v, 120v will get the job done and you probably won't need to worry about turning the power down, but the 240v is a beast. If you can go with 240v by tapping off your house hold drier plug, I would highly recommend it. That is what I did when I was living in an apartment for almost 2 years. Brew Days meant no laundry washing days.
@@BitterRealityBrewing Awesome, thank you for the info!
I ferment in the all rounder cause it’s great, but getting the top open after I’m done is a pain in the butt! Is there some trick that you use? Or something I don’t know about! I fish a plastic hose through the two top ports and pull as hard as I can! Great video 🎉
First, I love the plastic hose trick as I hadn't heard of that one, to be honest it is probably harder compared to the other two methods but might reduce possible damage from the recommend technique.
First to get the locking part off - Use one of these Oil Filter Wrenches - amzn.to/48aVghv
Now for the other two ways to get the final cap off.
1. Your way, which I kind of like.
2. Loosen but do not remove the top screw on part. Then using a beer tap spanner tool like this one - amzn.to/46QO7lm (link provided for image) - Pry the center sealing lid up a little from both side until it releases. (This is the most popular way and I usually use it, although recently I bent one of my spanner tools doing it.)
3. My original way before someone showed me #2 way. I used a butter knife under the edge to slowly pry it up be going round and round and twisting the knife a little bit each time to nudge it upward until the seal broke.
This video shows #2, although he didn't explain that you have to loosen the screw on part first, about half way. czcams.com/video/kiRGpUitTYk/video.html
@@BitterRealityBrewing thank you for the very detailed explanation, I really do appreciate it. BTW thanks more getting me in trouble for not being able to pass up on that sweet deal of a PH meter!! I think my wife got me one for Xmas 🤣 you can’t have enough ph meters 🎄👍
Hi I have same Spike kettle and grain pipe I have struggled keeping the grain from passing thru the grain pipe i normally brew with a mash tun and get zero grain in my boil kettle also have messed around with grain mill gap form 30 to 45 thousand this single vessel brewing is new to me is this normal?
I did a 0.035 gap if that helps and got almost ZERO grain or bits of grain in the recirculation. When I did the dump tot he fermenter there was about 2 tablespoons worth of trub that went into the fermenter but I wasn't really concerned with that. Keep in mind I did add about 7.2 oz of rice hulls, mainly due to the wheat, but I'd recommend about 3 oz in most of your brews to help with recirculation and to help with the grain bed overall.
I just ordered the same system on Black Friday. Did you find any struggles with brewing a 5 gallon batch? Thanks for the videos
Sorry for the delay, YT comment app decided to get goofy. My only concern was how much water? I went OCD over that, and after a lot of math, I actually nailed my water. The 10-gallon kettle says it is limited to 12 lbs of grain, but I really think I can push it to 14 without any issues. I'm looking to test it again at 13.25 very soon. The assembly was crazy easy,. just make sure to download the guide first, as it makes things crazy easy. (IKEA can only dream their assembly manuals were that nice.) The system was very easy to use and a joy to brew on. I'm looking forward to many more brews on the system.
@@BitterRealityBrewing thanks for the reply. Good to hear, I thought you had the 20 gallon solo. I ordered the 20 watched a few videos on people brewing 5 gallons with success. Either way enjoy the videos. Thanks again.
Hi buddy new friend 🥲🫃🏼🍌
Thanks for the support and saw you had some shorts, so I Sub'd. Who doesn't love food!
Hops name is 'mo-to-eca ' not 'matuka' 😊😊
Thank you as I suck at English and I'm even worse at trying to pronounce words from other languages. Sadly, I had heard it pronounced as it is spelled a few times by other people and didn't double check before doing the same.
@@BitterRealityBrewing thank you for the awesome video. keep it up! you dont owe anyone an explanation.